Name: Spinach Salad with Mango Vinaigrette
Prep time: 15 min
Total time: 15 min
Ingredients: 1 bag baby spinach (10-ounce bag); 1 1/2 ripe mango (peeled, pitted and cubed); 1 medium tomato (cored, seeded and finely chopped); 1/3 cup walnuts (toasted and chopped); 1/3 cup green onions (sliced); 1/3 cup crumbled blue cheese; Freshly ground black pepper (to taste); 1/2 mango (peeled, pitted and pureed); 3 tablespoon extra virgin olive oil; 3 tablespoon white balsamic vinegar; 1/4 teaspoon salt

Spinach Salad with Mango Vinaigrette

Add a taste of paradise to your everyday salad.

Spinach Salad with Mango Vinaigrette

Prep Time 15

Total Time 15

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Servings

Ingredients

1 bag baby spinach 10-ounce bag
1 1/2 ripe mango peeled, pitted and cubed
1 medium tomato cored, seeded and finely chopped
1/3 cup walnuts toasted and chopped
1/3 cup green onions sliced
1/3 cup crumbled blue cheese
Freshly ground black pepper to taste
1/2 mango peeled, pitted and pureed
3 tablespoon extra virgin olive oil
3 tablespoon white balsamic vinegar
1/4 teaspoon salt

Instructions

To Prepare the Salad: Place spinach, mango, tomato walnuts and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper.
To Prepare the Mango Vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.
Serving Tips: Vinaigrette may be made several days ahead and refrigerated until ready to serve.
Source:
National Mango Board